Tiramisu

Overview

How to cook Tiramisu at home

Tags

• baking
• children
• cake
• afternoon tea
• clear water
• cocoa powder
• coffee wine
• egg yolk
• mascarpone cheese
• whipping cream
• coffee
• fine sugar
• finger biscuits
• gelatin tablets

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate eggs using only the yolk part.

   

3. 3 Pour water and caster sugar into the pot and heat over medium-low heat.

   

4. 4 Beat the egg yolks with an electric beater until they turn white and swollen (I used a manual beater, but was lazy and only beat until thick).

   

5. 5 Bring the sugar water to a boil and cook for 2 or 3 minutes.

   

6. 6 At the beginning, add the sugar water to the egg yolk paste bit by bit and continue to beat, adding the sugar water and beating at the same time.

   

7. 7 Let cool and set aside.

   

8. 8 Don't pour water into the cheese.

   

9. 9 Mix the cheese until smooth and without lumps.

   

10. 10 Pour the egg yolk batter into the cheese.

    

11. 11 Mix well.

    

12. 12 Use scissors to cut the gelatine into small pieces and soak them in ice water until soft (the water for soaking the gelatine should be boiled water, not tap water).

    

13. 13 Soak the gelatine sheets, take them out and drain the water.

    

14. 14 Melt the gelatine sheets in hot water.

    

15. 15 Pour into cheese batter.

    

16. 16 Mix well.

    

17. 17 Pour the light cream into an oil-free and water-free container.

    

18. 18 Using an electric egg beater, beat the whipping cream until it forms texture. No need to beat it again.

    

19. 19 Pour the light cream into the cheese batter all at once.

    

20. 20 Mix using stirring technique.

    

21. 21 Pour the coffee powder into the container.

    

22. 22 Add hot boiling water and stir evenly.

    

23. 23 Coffee wine or rum, it depends on which one you like.

    

24. 24 Coffee wine (30ml)

    

25. 25 Mix well

    

26. 26 You can use a removable base mold/mousse ring for the mold, but I chose to use a mousse ring

    

27. 27 The bottom of the mousse circle should be soaked with a layer of tin foil.

    

28. 28 Dip ladyfingers in coffee wine.

    

29. 29 Place a layer of ladyfingers in the mousse ring.

    

30. 30 Pour in the mixed cheese paste.

    

31. 31 Spread another layer of finger biscuits.

    

32. 32 Pour the cheese paste until the mold is completely covered and refrigerate until the cheese paste solidifies.

    

33. 33 Sieve a layer of cocoa powder and use a hair dryer to blow the edges of the mold with hot air when demoulding, or cover the edges of the mold with a hot towel to remove the mold easily.

    

34. 34 Haha~